The butta babe

For the Curd
1 In a medium sized bowl, add eggs, sugar and lemon juice.
2 Whisk this well till the sugar has dissolved.
3 Slowly add in your melted butter and whisk for another 30 seconds.
4 Place a plate underneath your bowl in the microwave and microwave for 1 minute.
5 After 1 minute remove the bowl. Whisk ingredients for 30 seconds and then place back in the microwave for 1 minute.
6 You will repeat this process four times and at the end you will have a gel custard that is sweet and tart. Use a spoon to check the thickness of the curd.
7 Pour your curd into a jar and place in the refrigerator to cool while your cupcakes are cooking.
For Cupcakes
13 Preheat your oven to 375° F.
14 In a large bowl, add Betty Crocker lemon cake mix, sugar and flour. Whisk together.
15 Add whole milk( instead of water), eggs and sour cream. Mix until everything is incorporated.
16 Zest a half of a lemon into the mixture and fold into the mixture.
17 Line your muffin pan with paper cupcake cups.
18 Fill each cup till about halfway.
19 This will make about 24 cupcakes.
20 Cook your cupcakes for 12 to 17 minutes.
21 Remove from the oven and let cool before putting the custard filling inside.
For the meringue frosting
25 In a large bowl add egg whites, and cream of tartar.
26 Using an electric mixer or your stand mixer, begin mixing on medium high speed until a thick froth appears.
27 Add salt and continue mixing for another 30 seconds.
28 Slowly begin to add in sugar.
29 Continue mixing for about 5 to 8 minutes. Until white, fluffy peaks appear. You will know that it's ready once you remove your electric mixer whisk and the meringue creates a peak.
30 Add the meringue frosting to a piping bag or Ziploc bag with a star tip.
Building your cupcake
34 Remove your cupcakes from the baking tin.
35 Using a straw or apple core, remove the center of the cupcake. Try not to push all the way down to the bottom.
36 Put your curd into a Ziploc bag and squeeze it into the middle of the cupcake.
37 Add your meringue frosting to a Ziploc bag or a piping bag with a star tip, and pipe big swirls on top of each cupcake.
38 Once you have frosted each cupcake use a kitchen torch to quickly brown the tops of the meringue frosting.
39 Take a huge bite and enjoy!